beef wellington on serving platter

This recipe is a collaboration with Beef. It's What's For Dinner, on behalf of the Beef Checkoff. I received compensation, but all opinions are my own.

If ever there was a recipe that is meant to impress, information technology's Beef Wellington. Beef tenderloin is wrapped in a savory mixture of mushrooms and flaky puff pastry, and the whole affair bakes in the oven to maximum magnificence – and maximum deliciousness (ask my husband, who ate near one-half of it in i sitting).

If you want to wow your crowd this holiday season, I highly recommend going for this Beef Wellington recipe. Everyone will be happy and full, and you can claim some other victory in the kitchen. Wins all around.


cooked beef on cutting board

cooking mushrooms in pan

I'grand truly excited to be working with Beef. It's What's For Dinner to #BeefUptheHolidays – that is, to bring a delicious beef recipe to the table this holiday season, which is a natural choice for me and my family.

I eat a lot of beefiness – but I consume it because information technology'due south a nutrient-rich and high-quality poly peptide, raised with care and dedication by farmers and ranchers, and information technology's just downright delicious.

preparing beef wellington wrapping beef in dough unbaked beef wellington on baking sheet

In our house, beefiness is one of our primary go-to choices for poly peptide all yr round – we grill information technology in the summer, roast information technology in the winter, make it the main of our mainstay taco dinners, the listing goes on. My favorite repast is a hamburger and I volition e'er choose a steakhouse for appointment night. And now that I know how to make Beef Wellington entirely from scratch (as in, entirely – even the puff pastry is homemade here, my friends!), I tin add this elevated dish to my listing of favorites.

I'll be perfectly honest with you, because we're friends – this recipe is not for the faint of heart. Merely if you've got gumption and a peckish for beef, I'm here to have yous the rest of the way. So! A few tips before you become started:

1. Buy a center-cut beef tenderloin for this recipe, and necktie it upwardly earlier searing to brand sure it keeps a relatively uniform thickness (run into photos). This ensures every slice is cooked to medium rare perfection.
2. Use an instant-read thermometer to check the doneness of the beefiness. Do not become just by the clock or the color of the pastry. Insert the thermometer into the centre of the beefiness well-nigh the end of the recommended cooking time (so, around 25-30 minutes) and leave it at that place for 15 seconds. Continue cooking the beef if needed until the temperature reads at to the lowest degree 140°F (medium rare is 145°F, and the temperature of the beef volition proceed to rise five-15°F after information technology comes out of the oven).
iii. Allow the cooked beef to remainder about 15-20 minutes before slicing into it to retain equally many of the juices equally possible.
four. I've written up a recipe below for a rough puff pastry (that comes together in 15 minutes!), but feel complimentary to use store-bought puff pastry for a convenient shortcut.
5. When cooking downwardly the mushrooms, it is imperative, I echo, IMPERATIVE, that y'all cook out all the moisture. The mixture will melt down to about ane-third to half its original size when it'south done. If whatever moisture is left, information technology will leak out of the Wellington, leaving yous with a soggy bottom. And nobody likes that situation.
6. Speaking of mushrooms, I used a food processor to mince the mushrooms and onions to the point of about becoming a paste. This is the perfect amount of mincing to make sure the mushrooms cook down and stick to the beefiness in the wrapping process. Of grade, if you're a knife-wielding wizard, feel free to mince them by hand.

beef wellington on serving platter

OK! I call up I've given y'all all the tips you demand to know for Beef Wellington success – but of grade, if yous accept whatever more questions, please enquire away in the comments. I want you to wow yourself when this dish comes out of the oven, all warm and gilt brown and full of beefy goodness. Like, you fabricated that, all by yourself. Be proud! And and then dig in.

For more than beef recipes and tips, head over to BeefItsWhatsForDinner.com.

serving of beef wellington on plate Print

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For the puff pastry:

  • 1 1/2 cups all-purpose flour
  • 1/two teaspoon table salt
  • fifteen tablespoons cold unsalted butter, cut into i/2-inch cubes
  • 1/2 loving cup water ice water

For the Beef Wellington:

  • ii ane/2 to 3 lb center-cut beefiness Tenderloin
  • Salt and pepper, to gustatory modality
  • 2 tablespoons canola or vegetable oil
  • 1/4 cup English or Dijon mustard
  • i tablespoon butter
  • one/2 cup minced yellow onion
  • 2 lb cremini mushrooms, minced
  • 5 cloves garlic, minced
  • 2 eggs, beaten
  1. Make the pastry: In a large bowl, mix flour and salt with whisk or fork until combined. Using a pastry blender or two sharp knives, cut cold butter into flour mixture until butter pieces are the size of small peas. Pour in common cold water and stir with a fork until mixture only comes together (it'll be pretty rough and shaggy; this is OK).
  2. Turn dough onto a well-floured work surface. Gently pat dough into a square. Sprinkle top lightly with flour. Flour a rolling pin and roll out dough to a thin, long rectangle. Fold downward top of dough, then fold up bottom of dough, similar a business letter of the alphabet; rotate dough 90 degrees. Sprinkle tiptop lightly once more with flour, then roll out once again to a long, thin rectangle. Fold again like a business letter.
  3. Rotate 90 degrees. Repeat rolling, folding and rotating procedure 6-8 times. Dough will be polish and have ribbons of butter throughout when it's done. Fold dough into a letter one final time; wrap tightly in plastic wrap. Refrigerate at least one hour upward to overnight.
  4. Make the Beef Wellington: Bring beef Tenderloin to room temperature. If necessary, tie tenderloin into a uniform log shape. Season liberally on all sides with salt and pepper.
  5. Heat a large cast-atomic number 26 skillet over medium oestrus until hot. Add canola oil. In one case hot, sear tenderloin on all sides and both ends iii minutes each until dark dark-brown all around. Transfer to cutting board.
  6. Remove ties. While tenderloin is still warm, brush mustard all over meat. Let meat rest while making the mushroom mixture.
  7. Heat same skillet over medium loftier estrus until hot. Add together butter, mushrooms, onions and garlic. Melt, stirring occasionally, 25-thirty minutes until all liquid evaporates and mixture cooks down significantly, well-nigh i-third to half its original amount. The mixture will exist thick and pasty when it'southward done.
  8. Flavour with salt and pepper. Transfer to a plate to cool.
  9. Place a large layer of plastic wrap on a clean work surface. Spread cooled mushroom mixture in a rectangle the same length and about twice the width of the tenderloin. Place tenderloin on bottom half of mushroom mixture. Carefully roll upward tenderloin in plastic wrap so information technology is completely encased in mushroom mixture. Seal in plastic wrap and tie ends to hold Wellington's shape.
  10. Refrigerate fifteen minutes.
  11. Oestrus oven to 400°F. Line a large rimmed baking sheet with parchment paper; spray with cooking spray.
  12. Remove puff pastry from refrigerator. On lightly floured surface, roll out pastry to 1/4-inch thick rectangle about two inches longer than length of tenderloin, and nearly twice its width. Carefully unwrap tenderloin onto bottom one-half of puff pastry, ensuring that mushroom mixture remains intact around tenderloin. Wrap pastry tightly around tenderloin until ends see. Trim any extra pastry, then pinch seam to seal tightly. Fold over and pinch ends to seal and then tenderloin is completely encased in pastry. Wrap tightly in plastic wrap. Refrigerate 15 minutes.
  13. Unwrap and place Wellington on prepared baking canvas. Brush all over liberally with beaten eggs, and so decorate pastry if desired (with actress pastry, fork tines, a knife, etc.). Sprinkle with salt. Bake 35-40 minutes until an instant-read thermometer inserted in center of tenderloin reads 140°F. Permit rest 15 minutes before slicing.